Finca Potosi Natural Anaerobic Sidra

Potosi is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that Cafe Granja La Esperanza began.

When Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.

They've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Potosi, they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more.

On top of industry-leading farm practices, they're also innovating the world of coffee processing, consistently exploring new techniques and processes to bring their coffees to a whole other level.

This is amongst the first harvests of Sidra for Cafe Granja la Esperanza. They originally brought the seeds back from a trip to Ecuador in 2016 and began the Sidra nursery late that year.

Fermentation: Fresh cherries are fermented for 20 hours in open tanks after being hand sorted selecting the best cherries in the ideal ripeness point. Once this first stage is finished the batch is moved to barrels in where the cherries go through a second fermentation for 90 hours in anaerobic form. For this specific lot we used the fermentation juices (mosto) of a different Sidra batch and add it to the barrel before sealing and extracting the air.

Drying Method: Dehydration in mechanical dryers for 12 hours at a temperature of 40°C then the cherries are moved to a terrace with african beds for 20 days. We monitored the temperature every 6 hours, if it exceeds the terrace is closed with a movable roof.

An exclusive chance to order some of the best coffees in the world with highly innovative varieties and processing methods. Brimming with distinctive flavour notes, one of these extremely limited editions will release on the 15th of every month, and will be available to preorder for two weeks.